I have fallen in love with this pie.
This recipe is adapted from one included in a favorite cookbook "The New Best Recipes". I adjusted the spices a little because I don't like a too spicy pumpkin pie.
First you need to make a pie crust. This is my most current favorite
pie crust lately. You make it in the food processor, it's so easy and the best I've tasted in a long time. It also makes great pie scrap cookies. I think it's in the
lard. Yes I said
lard. Sounds gross but makes the best crust.
Anyway.....
Make that first OR your favorite crust OR use a store bought crust if your not into making pie crust. I won't judge you.
Your will need to partially prebake your crust.
After you fit it to the pie pan, put pie in the refrigerator for 20 minutes. Preheat your oven to 375 degrees. Prebake shell for about 20 minutes until very lightly golden brown. You can use pie weights but I don't have them and always keep my fingers crossed that my pie won't fall in. I've been lucky so far!
Start preparing the filling when you put the pie shell in the oven. The filling should be ready when the pie shell has partially baked.
Pumpkin Filling:
2 cups plain canned pumpkin puree
1 cup packed dark brown sugar
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 tsp salt
2/3 cup heavy cream
2/3 cup milk
4 eggs
Process the pumpkin puree, brown sugar, spices, and salt in a food processor for 1 minute until combined. Transfer mixture to a heavy-bottom saucepan; bring to a a sputtering simmer over medium-high heat. Cook the pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
When pie shell comes out of oven, increase oven temperature to 400 degrees.
Whisk the heavy cream and milk into the pumpkin mixture and bring to a bare simmer.
Process the eggs about 5 seconds in food processor until yolk and whites are combined. With motor running, slowly pour about half the hot pumpkin mixture through the feed tube. Stop the machine and add remaining pumpkin mixture. Process 30 seconds longer.
Pour the warm filling into the hot pie shell. (Ladle any excess filling into the pie after it has baked for 5 minutes, by this time the filling will have settled.)
Bake the pie until the filling is puffed, dry-looking, and lightly cracked around edges, and the center wiggles like gelatin when the pie is gently shaken, about 25 minutes.
Cool on wire rack for at least 1 hour.
Served warm, chilled, or at room temperature ~ it all taste good!!
j
